Beet and Beet Green Gratin
2 bunches (6 to 8) beets, with the greens (about 2 pounds beets and 3/4 pound greens) Salt to taste 3 eggs 3/4 cup milk 1 tablespoon extra virgin olive oil 2 large garlic cloves, minced 1/3 cup chopped chives … Continued
Italian Sausage, Spinach, and Ricotta Squares
1 pound bulk Italian sausage (if using links, remove casings and break up) 2 (10-ounce) packages frozen spinach, thawed and squeezed dry) 6 pastured eggs, slightly beaten 1 cup ricotta cheese 2 cups grated mozzarella cheese 1/2 cup grated fresh … Continued
Portugese Kale Soup
I would cook the beans a while before adding the vegetables just to make sure the beans will be tender (I had a bad experience with white beans that never got tender!). I would also substitute 4 cups water with … Continued
Sweet Kale Chips
I’ve recently begun making kale chips into a sweet snack. Coat kale with coconut oil and then sprinkle with Turbinado or Demerara sugar; bake for 20 minutes at 300F. Who can resist? Shareholder Karen Edwards
Swiss Chard with Lentils and Feta
2 tablespoons olive oil 1/2 cup small-dice yellow onion (from about 1/2 medium onion) 2 medium garlic cloves, finely chopped 1 cup brown or green lentils 2 cups water 12 ounces Swiss chard (about 1 bunch) 1/2 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 4 … Continued
Sautéed Broccolini
1 bunch broccolini Kosher salt 2 tablespoons unsalted butter 1/2 lemon, zested 1 teaspoon minced garlic 1 tablespoon lemon juice 1/4 teaspoon freshly ground black pepper Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain … Continued
Orecchiette with Sausage and Rapini
This recipe with rapini sounds delicious! 1 lb orecchiette pasta 1 lb sweet Italian sausages, casing removed 1 large bunch of rapini (broccoli rabe), cut into 2 inch sections 1/2 cup grated Grana Padano or Parmigiano Reggiano 1/2 onion, diced … Continued
Kale and Wild Rice Soup
I aim for at least 2-3 CSA items per recipe. ¼ c. wild rice 2 tsp. olive oil ½ c. onion, diced ½ Tbsp. garlic scape or fresh garlic, minced 2 ½ c. chicken or vegetable stock ¼ tsp. red … Continued
Fermented Turnips
Fermented vegetables are yummy and super nutritious, providing natural probiotics for your digestion and immune system. I’ve been making sauerkraut for about 10 years (see my sauerkraut saga) and have learned all I know from Sandor Katz. His new book, The Art … Continued